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    You are in: Home / Recipes / Rock and Roll BBQ Clam Chowder Recipe
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    Rock and Roll BBQ Clam Chowder

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    2 Total Reviews

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    • on December 25, 2007

      Wow. This really hit the spot. I am declaring this the best soup I ever made. I was looking for a San Francisco-ish chowder. I did make several changes. First, I halved the recipe. I omitted the celery, added a carrot (whoops, thought that was on the list), used twice as much clam juice as recommended, omitted the celery salt and used a French herb mix that had thyme as one of its ingredients. Overall this was very rich and delicious. It was my first time cooking with a true roux, and to counteract the bacon and butter, I did use fat free half and half, which tasted great. Thanks again for submitting such a wonderful recipe. I will be making this again.

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    • on February 24, 2007

      This is the most amazing clam chowder I've ever had....thick, creamy, and full of flavor. The herbs and seasonings are perfect (though I did add more salt), and I love the tiny "hit" that the cayenne gives it. The only change I made to the recipe was that I left the peels on the potatoes (due both to laziness and to the fact that I found wonderfully tender-skinned red potatoes to use). Thanks so much for sharing such a marvelous recipe. It will be one I'll pull out whenever it's time to impress.

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    Nutritional Facts for Rock and Roll BBQ Clam Chowder

    Serving Size: 1 (382 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 549.2
    Calories from Fat 301
    Total Fat 33.5 g
    Saturated Fat 16.4 g
    Cholesterol 122.9 mg
    Sodium 491.7 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 2.7 g
    Sugars 2.4 g
    Protein 27.1 g

    The following items or measurements are not included:

    celery salt


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